Spice Health Heroes book review

Growing up, as I did with parents originally from India, spice was a constant presence in my childhood. Spices made it into every dish, imparting warmth, flavour and comfort. It has never left me as a constant influence to cooking in or eating out. When I was sent a copy of Natasha MacAller’s second cookbook, Spice Health Heroes to test out and review, I was immediately curious to see how a guide to spices, their health benefits with recipes would work as a concept. 

Ayurvedic medicine in India is thousands of years old. Developed over many generations, based on folk wisdom and experimentation, slowly, some elements of this ancient body of knowledge are being subjected to scientific testing, and objective proof. I was astonished to read in the foreword by Dr Eleni Tsiompanou, that spices have recently been proven to have anti-depressant effects. Perfect for those of us beginning to feel the Winter blues after the clocks went back!

The book is divided up into sections depending on the broad type of spice used; immune boosting spices, cleansing spices, energy spices, warming spices, restorative spices and calming spices. The recipes themselves are hugely varied, ranging from snacks, canapes, informal meals, smoothies, salads, curries, stews, soups, puddings, pickles, chutneys, cakes, bakes and grills. The recipes come from Natasha along with an amazing roll call of culinary experts; April Bloomfield, Jose Andres, Cyrus Todiwala, Peter Gordon, Ann-Sophie Pic, Raghavan Iyer, Judy Joo and Francois Kwaku-Dongo, among others. 

I made the Tonga chilli-lime chicken with mustard, ginger, garlic and cardamom, part of the “warming spice” section. A dish which can be doubled or tripled for a party or gathering, this marinaded chicken bake was based on the ingredients which can be found at a Tongan vanilla plantation Natasha visited. 

The first steps were, to me, unusual. I’ve cooked with cardamom before, but never had to shell the green pods to collect the little black seeds. As you can see, it took quite a few pods to get half a teaspoon of the precious little seeds!

The seeds were then combined with whole coriander seeds and toasted in a dry pan, which in turn were bashed in a mortar and pestle with some garlic and ginger. This would be the starting point of the marinade. 

Another unusual ingredient required preparation; pulped, juiced passion fruits.

Rice wine vinegar, Dijon mustard, vegetable oil (I used cold pressed extra virgin British rapeseed oil), coriander, lime juice, onion, chillis, brown sugar, nutmeg and salt were all prepared and measured out, ready to go into the food processor to make the marinade.

The aromatic and fresh marinade was a beautiful mild green.

Time for the chicken to go in, ready for 2 hours of marinading in the fridge. Obviously, I used a non-metallic bowl (which happened to have a handy lid). 

Never marinade meat in anything acidic or citrus in a metallic container, or you will ruin the dish completely (everything will react). Before putting the chicken in the oven, you need to reserve the marinade, so I had to remember not to chuck all my hard work in the bin!

The chicken was baked at 180 degrees C for 25 minutes, and was browned all over. I left it to rest for 10 minutes, whilst reducing the marinade in a pan to make a sauce. (Obviously, it had to be heated until piping hot, or food poisoning would be inevitable. Marinades can only be heated up as sauces if they are heated up beyond 60-70 deg C all through.)

The finished dish had a touch of heat, with warming spice flavours from the coriander and cardamom which was gentle and never overpowering. The freshness of the lime and passion fruit made this feel like a little bit of sunshine on a plate. Having the sauce to drizzle over the chicken made a pleasant, fruity accompaniment, which I realise now could have been served as a dipping sauce (particularly if I make this again for a group of people).

The recipes sometimes have a list of ingredients which appears intimidating. Thankfully, the preparation and cooking techniques are those most home cooks can manage and do not require much in the way of specialist equipment. When needed, the ingredients are split up to show which part of the dish they are used for (eg marinades, dressings, sauces etc). The instructions are clear, easy to follow and step by step. Care has been taken that the instructions are accurate.

Natasha MacAller is enjoying a second career as a cookbook author, restaurant consultant and cooking teacher. Formerly a ballerina for the prestigious Joffrey Ballet and the Boston Ballet, Natasha now styles herself as “the Dancing Chef”. Her recipes, whilst aimed at food lovers and home cooking enthusiasts, they offer inspiration for those simply looking to pep up their everyday dinners and may have got into a cooking rut.

A guide on the history of the use of spice, advice on storage as well as a range of basic spice blends begin the book to get you feeling confident and ready to change your cooking habits. Each individual spice is described, with a clear account of their health benefits and use. This book is much more than just a cookbook. It is a helpful, informative and fascinating food reference book. One to keep on the kitchen cookbook rack or coffee table, to dip in and out of, rather than to put away.

Spice Health Heroes is published by Jacqui Small Books. It should be available at most large book shops and online.

Snigdha would like to thank Jacqui Small Books, who sent me a copy of the book to test and review. Snigdha has not received any form of incentive, financial or otherwise for the posting of this review.

Food styling 101

I was recently invited by ace food blogger and friend Kavita Favelle to a food styling workshop called Baked In Style organised by Neff. Kavita (better known as Kavey) writes the brilliant Kavey Eats blog. As a food blogger, I was excited by the prospect of learning what appeared to me to be an arcane art. Long have I admired the styled photos I’ve seen in cookbooks and food magazines, wondering how they get their results.

Neff in conjunction with Currys PC World organised for the workshop to happen at Atelier des Chefs in London’s St Pauls area. So it was on a drizzly Autumnal day that I and my fellow food bloggers arrived for our class. 

We watched a demonstration by Atelier des Chefs’ Chef Fabrizio (Or Chef Fab, as he likes to be known) who showed us how to make a hazelnut torte. The torte, designed to be a dessert for cooks to make as part of a dinner party, was full of Autumnal ingredients and indulgence, perfect as the nights draw in. 

We split up into small teams of four after the demonstration to make our own cakes, before thinking about food photography and food styling. 

Our tutor on the subject of food photography and food styling was Carole, AKA Madamoiselle Poirot. Carole is a professional photographer, food styler and influencer who also has her own food blog. She had brought her DSLR, tripod and computer so that we could see how she used her camera settings instantly.

I confess I do not use a DSLR camera for my food photography. I fear kitchen accidents, and when cooking in my kitchen, the conditions are not well suited to good food photography. Also, I like to eat the product of my handiwork, so waiting around to set up the perfect picture while food is getting cold seems an unnecessary sacrifice to make. I’m a food blogger BECAUSE I love food!

Many of my fellow bloggers confessed to using a DSLR set to “auto”. Carole wanted to encourage us to explore the other settings for better results. In particular, she advised us, depth of focus was our friend. Carole advised that a tripod was an easy and simple way to avoid camera shake and to extend exposure time. In the Autumn and Winter, she explained, the shutter speed has to come down to avoid dark and gloomy photos. As the rain poured from grey skies over St Pauls, we could see what she meant!

Carole’s food styling tips are useful not just for food bloggers, but for food instagrammers too.

Undercook some items slightly so they don't look mushy, particularly vegetables which are prone to discolouration when cooked.

Balance is important in an image, using either a symmetrical (similar composition on each side, with left reflecting the right) or an asymmetrical balance.

Use shapes to guide the eye around the picture, using radial balance. They eyes like to circle around a picture, so place elements in a circle, allowing the viewer the opportunity to “read” the picture all the way around.

Texture can be used in place of vivid colour to form the image, contrasting flat with rough.

Movement can help bring interest to your picture. Perhaps the cutting of a cake or the serving up onto plates.

Have a “box of tricks”; props you can use to put together images. Mismatched plates, vintage cooking implements. 

Think about echoing the natural ingredients used in the dish with flowers or foliage. Flowers add colour or seasonality and are generally inexpensive.

When bringing together the elements in an image, consider the colours and whether they clash. Much like art students do, use a colour wheel. Pick colours which are next to each other; analogue colours. Generally the three colours closest to each other will go together. Or alternatively, those opposite each other. The only exception is Mother Nature; colours put together by nature will always work.

Tell a story with your picture, be guided by season, ingredients, the process of making the dish.

If needed, neutrally coloured fabric is highly effective to add movement or softness. Swathes of fabric folded and draped can help give your image “movement” or “focus” as discussed above.

We then had a go at putting Carole’s tips into action.

Thank you very much Carole Poirot for such a fascinating insight into food styling. Your explanations and illustrations were so clear and helpful. You have a way of demystifying this subject in a friendly and accessible way. I had a very enjoyable day. 
  
Snigdha attended this event organise by Neff and Currys PC World as a guest of Kavita Favelle. Snigdha has received no incentive, financial or otherwise for writing this blog post.

October 2016 Favourites List

This month's pictures are from Tsukiji Fish Market in Tokyo. Spread over several streets in the Ginza area, it is a fun places to wander around, nibbling, taking in the sights and people watching. Stalls selling super fresh fish, sushi, blowtorch grilled seafood, miso, snacks and drinks are all around. Locals go about their regular shop, buying fish, seafood and other items for their evening meal. Tourists and groups of friends stop off for a spot of lunch. It is bustling and vibrant. 

Kitty dreams of sushi....

Many people wake up super early to catch the famous tuna auction at 5AM. I’m afraid that after the long journey and considerable trouble adjusting to the time difference, such an early start was not possible for me. I’m not a brilliant morning person at the best of times. So I hope you will forgive me for not having any pictures of beautiful, sleek silver tuna being sold to eager bidders in a frenzy of activity. 

The current market is due to be closed down and moved next year, sadly. It was good to have had the opportunity to experience the Tsukiji market in its current form. It will be relegated to memory all too soon. A little piece of Tokyo history will be lost. 

Recipes:

What we in the UK call a "tray bake" is called a "sheet pan supper" in the US. To-mayto, to-mahto. Here is a chicken and cabbage recipe which is a simple and efficient dinner time dish. https://food52.com/blog/18221-a-chicken-and-cabbage-sheet-pan-supper-you-can-practically-set-and-forget

Love kale? Love chapatis? Deena Kakaya has a cool vegetarian recipe for Kale Chapatis: http://www.frankwater.com/karma-korma-2016-recipes/lx9841vfe93p9v7ykd83qqcoe0wspt

Watch out! Nippy little trucks whizz around at speed around the market

Crispy little fried Namak (or Nimkin), perfect with a cup of tea! NB - Sooji is semolina flour, ghee is clarified butter, Ajwain is carrom seed; all available from an Indian grocer. http://www.yummytummyaarthi.com/2016/10/namak-pare-recipe-namak-para-recipe.html

Simple supper dish for Autumnal evenings, easy enough for me to rustle up after work! http://www.deliciousmagazine.co.uk/recipes/easy-roasted-shallot-and-parsnip-lentil-salad/

I'd prefer to use some boned chicken thighs. With skin on for an indulgent meal, without if I'm wanting it lean. But the spicing and flavours look great! Sumac roast cauliflower and chicken salad with mint yogurt: http://www.olivemagazine.com/recipes/quick-and-easy/sumac-roast-cauliflower-and-chicken-salad-with-mint-yogurt/

Not sure what to have with your sushi?

Kashmiri style roast lamb shank with pistachios and almonds. Overnight marinading required. http://www.greatbritishchefs.com/recipes/kashmiri-roast-lamb-recipe

Here are Guardian readers' top student recipes. The salmon noodle dish is a winner. I wonder if the Bourdain tomato soup spaghetti is a soon to become post hangover classic for Sunday mornings... https://www.theguardian.com/lifeandstyle/2016/oct/01/readers-recipe-swap-student-recipes-noodles-spaghetti-pizza-mars-bar-ice-cream

Crispy pancetta, thyme and chestnut pappardelle, ready in just 20 minutes: http://www.deliciousmagazine.co.uk/recipes/crispy-pancetta-thyme-and-chestnut-pappardelle/

Sweetcorn is still in season. Here's a simple supper recipe which can be reduced or increased easily depending on how many you are feeding. I recommend you use fresh sweetcorn rather than tinned. Take whole cobs of corn, shear off the niblets carefully with a sharp knife, boil for 7 minutes until tender. http://www.bbc.co.uk/food/recipes/chicken_drumsticks_with_66853

Hawksmoor's Macaroni Cheese recipe, according to Olive Magazine, is a "best ever" student recipe. But with its three cheese indulgent white sauce, could it be too good for students alone? http://www.olivemagazine.com/recipes/chef-recipes/hawksmoors-macaroni-cheese/

Articles/Know How:

Originally brought to my attention by Kavey Eat's author Kavita, this is information worth knowing. Obviously, trying to get your essential vitamins and minerals through your diet is best. https://www.indy100.com/article/what-vitamins-should-i-take-7370031

The “Iron good luck Fish” – an ingenious way to help the poor in Cambodia avoid anaemia. http://www.techly.com.au/2015/05/19/cooking-iron-fish-saving-lives-cambodia/

Restaurants - who's making all the money? https://www.theguardian.com/lifeandstyle/2016/oct/13/cost-of-a-meal-slaving-in-the-kitchens-jay-rayner

A food blog post about fasting? Like, literally starving yourself? Aaron Vallance considers religious fasting in a fascinating philosophical blog post: http://1-dish-4-the-road.blogspot.co.uk/2016/10/no-dish-for-road.html

A wonderful quote about travel and life by Maya Angelou: http://www.kaveyeats.com/2016/10/travel-quote-tuesday-maya-angelou.html

 

What you might have missed at Snig's Kitchen:

Utsunomiya is dumpling heaven. Come with me on a journey to Gyoza nirvana! http://snigskitchen.blogspot.co.uk/2016/10/utsunomiya-gyoza-city.html

Masterchef 2012 winner Chef Shelina Permalloo is working with Chef Shiran Fonseca to create an Island Fusion menu inspired by her native Mauritius. http://snigskitchen.blogspot.co.uk/2016/10/mauritian-pop-up-at-trader-vics-for.html

 

My other writing:

All about Post Referendum Racism and Bullying in the workplace. A consideration of discrimination law and good industrial relations practice. https://www.city.ac.uk/news/2016/october/post-referendum-racism-and-bullying-in-the-workplace  

Not food. But my recent writing on post-referendum racism and bullying in the workplace has been picked up in Germany. http://www.hochrhein-zeitung.de/themen/handel/15251-brexit-aktiv-gegen-rassismus-welle-und-mobbing-am-arbeitsplatz

Music:

Agnes Obel – Philharmonics

Agnes Obel – Aventine

Grimes – Art Angels

Stacey Kent - Tenderly

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.